Cut the fruits in halves or quarters to make them fit inside your bottles. The second fermentation is done using a lid once the majority of the sugars have been consumed during the first fermentation. You should always consult a qualified healthcare professional with questions about any medical condition. Flavoring kombucha with frozen fruit is seriously one of the easiest things ever. ), No Starter Culture Fermented Dill Pickles, http://spoiledtoperfection.com/recipe_kombucha.php, 6 “Compromise” Foods I Keep In My Kitchen | All The Nourishing Things. Filter it through cheesecloth if you want to remove any floating bits first. The remaining kombucha is the portion you will bottle. Swing-Top Bottles — Obviously, you need some sort of vessel to do the flavoring in… and it can’t be your main kombucha container because that’s where your SCOBY lives. It’s lucky I have a continuous brewing system set up to keep up demand or I would have run out by now. No stealing, please. Kombucha and water kefir are the only two ferments that don't use a lid during the first ferment. If you want an "original" or plain flavored kombucha but still want the fizz, you can do a second ferment by adding 1/2-1 teaspoon of sugar, maple syrup, honey, or molasses to a 16 ounce bottle and fill with plain kombucha or water kefir. Ok, now that you have everything you need, let’s flavor kombucha with frozen fruit! Copyright © 2020 AllTheNourishingThings.com, Ginger & Turmeric Kombucha (anti-inflammatory & gut-healing! The first ferment refers to brewing the Kombucha with the SCOBY until it reaches the desired level of fermentation. It’ll be soggy and full of kombucha, but you can eat it! You can choose one or two flavourings per bottle. We have very little access to fresh fruit during this time of year but my freezer is packed from this summer! {SCOBY = symbiotic colony of bacteria yeast}. Frozen fruit works great for second fermentation too. I actually made kombucha for the first time and wrote about it, let me know what you think if you care! For water kefir: second ferment for 1-3 days. Having flavored my kombucha with both fresh and frozen fruits, I’m a fan of using frozen fruit! The second ferment adds flavour and more bubbles to the Kombucha tea. Funnel — Unless you have a kombucha vessel with a spigot (like this), you’ll need an easy, mess-free way to transfer finished kombucha from the fermenting vessel into your swing-top bottles. You can use wonderful herbs, seeds, and more to make delicious flavors and provide wonderful fizz! Hope that helps! Such a fortuitous discovery! These sugars are consumed by the culture and if done in a sealed container they can become alcoholic. Any ideas? I didn’t even think about frozen fruit. Sure, you can eat it. My favorite way to second ferment is by using bottled juice. The fruit in the bottles will deteriorate over time. If I had to pick just one factor that influences the carbonation level of kombucha … Once the Kombucha tea has completed the first fermentation decant the Kombucha into your glass bottles. Thanks to my very good friend Kari, who gave me my very first SCOBY, I’ve been brewing kombucha off and on for nearly a decade! Can You Reuse the Brine From Cultured Vegetables? This is known as “secondary fermentation” The secondary fermentation is where most of the carbonation magic happens. I highly recommend the Lacto-Fermenation eCourse from Traditional Cooking School! Learn how to flavor kombucha with frozen fruit! . You'll need to cut it up to fit it into each bottle. If you purchase anything through a link in this email or website, you should assume that we have an affiliate relationship with the company providing the product or service that you purchase, and that we will be paid in some way. The dried fruit doesn't provide a ton of flavor, but is great in a pinch and has a unique taste. How to do a secondary kombucha fermentation along with how to flavor and carbonate your kombucha with included kombucha flavor recipes. Bottled Juice. Azure Standard is my favorite place to buy frozen vegetables and fruits, hands-down. For water kefir: raw juice water kefir will second ferment in 1-2 days. Therefore, bulk or warehouse buying is my friend. 1/4 to 1/2 cup of one fruit or a combination of fruits is the right amount. For water kefir: second ferment for 2-3 days. You don’t need much to do a second-ferment of your kombucha, but these few things will make your process easier, quicker, and successful! For kombucha: second ferment for 5-10 days. Learn how your comment data is processed. I would love to know what your favourite flavourings are at the moment. What Kind of Sugars Can I Use in Kombucha? Kombucha performs best between the temperature range of 22-28 degrees Celsius. 8 Ways To Second ferment Kombucha and Water Kefir, Vegetable Starter by Cutting Edge Cultures. This can make your second ferments less easy to predict and not always as flavorful. Another bonus of frozen fruit is that it’s already been washed and, where applicable (mangoes & pineapple, for example), already peeled and cut to the perfect size! Kombucha Bottles. I share loads of great recipes and tips on the page. Lindsey Dietz of All The Nourishing Things is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.